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A bowl of brown stew chicken with bell peppers, onions, and a dark, flavorful sauce, garnished with fresh herbs.

Brown Stew Chicken

Rich, savory, and full of Caribbean flavor, this traditional Jamaican Brown Stew Chicken is made by marinating chicken in herbs and spices, then browning it in caramelized sugar before simmering in a flavorful gravy with bell peppers, onions, and thyme. Comforting, one-pot, and packed with deep, caramelized flavor.
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Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Keyword: Brown stew chicken breast, Brown stew chicken Jamaican, Brown stew chicken Main ingredients, Brown stew chicken Trinidad, Easy brown Stew chicken recipe, Is brown stew chicken spicy, Jamaican brown stew chicken recipe original FLAVA
Prep Time: 20 minutes
Cook Time: 1 hour
Marinating Time: 8 hours
Total Time: 9 hours 20 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $18

Equipment

  • 1 Large bowl (For marinating chicken)
  • 1 Heavy-bottomed pot or Dutch oven (For browning and simmering)
  • 1 Wooden spoon (To stir sugar during browning)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Lid (To cover pot while simmering)

Ingredients

For Marinating the Chicken

  • 3 lbs Chicken pieces thighs, drumsticks, or mix - Bone-in for best flavor
  • 2 tablespoon Soy sauce - Adds salt and depth
  • 2 teaspoon Salt - Adjust to taste
  • 1 teaspoon Black pepper
  • 1 teaspoon Ground allspice - Key Jamaican spice
  • 1 tablespoon Fresh ginger - Grated
  • 1 tablespoon Green seasoning or chopped fresh herbs - Thyme parsley, scallion mix
  • 1 small Scotch bonnet pepper - Use half or remove seeds for less heat

For the Stew

  • 2 tablespoon Brown sugar - For caramelizing browning step
  • 2 tablespoon Vegetable oil - For frying sugar
  • 1 large Onion - Sliced
  • 1 each Red bell pepper Sliced
  • 1 each Green bell pepper Sliced
  • 1 large Tomato - Diced
  • 1 medium Carrot - Sliced
  • 2 cups Chicken stock or water - Enough to almost cover chicken
  • 3 sprigs - Fresh thyme
  • 1 tablespoon Browning sauce - Optional for deeper color and flavor

Instructions

  • In a large bowl, combine chicken with soy sauce, salt, pepper, allspice, ginger, herbs, and scotch bonnet. Rub everything in well, cover, and refrigerate overnight (minimum 4 hours).
    Marinated chicken pieces in a bowl, coated with rich herbs and spices, ready to be cooked under warm kitchen light.
  • Heat oil in a heavy-bottomed pot over medium heat. Add brown sugar and stir constantly until it melts and turns dark brown (3–4 minutes).
  • Add marinated chicken pieces to the bubbling caramelized sugar. Let them brown on all sides, about 5–7 minutes. Avoid overcrowding the pot.
    A pot of colorful vegetable broth being poured over chopped carrots, onions, celery, and fresh thyme sprigs, creating a hearty soup base.
  • Add onions, bell peppers, and tomato. Stir for 2–3 minutes, then add carrots, thyme, browning sauce, and chicken stock until chicken is almost covered. Bring to a boil.
    A rustic pot of chicken stew simmering on the stove, filled with tender chicken pieces, tomatoes, and herbs, with steam rising as someone stirs the dish.
  • Reduce heat to low, cover, and simmer 45–60 minutes, stirring occasionally, until chicken is fall-off-the-bone tender and sauce thickens. Adjust seasoning at the end.
    A bowl of brown stew chicken with bell peppers, onions, and a dark, flavorful sauce, garnished with fresh herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 420kcal (21%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 24g (37%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 125mg (42%) | Sodium: 780mg (34%) | Potassium: 600mg (17%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 3500IU (70%) | Vitamin C: 45mg (55%) | Calcium: 45mg (5%) | Iron: 3mg (17%)
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